i am not sure where to find tajin she knows how to please talk with the store associate for help
how we're gonna make taijin then i don't know rumi how we're gonna make tajin
huh welcome as ramadan wraps up as we approach eid future we're going to celebrate by making another
beef tagine today i got a good feeling about this i'm going to try and make it
better than all the other beef tagines i've ever made before we're going to cook
it proper so it's nice and tender we're gonna do peas and artichokes
classic mix today like many tajins it starts with the humble mixture of olive oil and onions
this time i went for circular onions as someone had suggested i think the larger onions will
survive a longer cooking time versus the chopped up onions what do you think of the circle onions
andrea as long as they are cooked they're fine but yeah it looks very professional
ah is that funny so so so funny and the key to this tachyon today is gonna be cooking it on low
for a long time so let's start that up
this was another tip people had for me was mix everything ahead of time so in this pot we have
half a teaspoon of turmeric two teaspoons of cumin a teaspoon of black pepper mixed with some lemon
peel so that's gonna substitute for the preserved lemon alexa where can i find preserved lemons
i am not sure where to find preserved lemons
oh no you can find them in morocco because as you can see it's hard to find preserved lemons here
some crushed garlic two teaspoons of salt and plenty of fresh parsley
and here's our beef i got high hopes about it someone recommended chuck for making beef tagine
and some people said we had old beef a lot of times and that's probably true in slovenia we
got the sail beef i think this will do the job for our beef tajin today but this says fresh on
it so it better be fresh someone also said you could throw the whole piece of beef in there but
for cooking time i'm gonna listen to andrea she said to cut it i always listen to andrea
i'm confident about this this beef is good size it seems fresh the marinade smells delicious
i think this is going to turn out really good for me what do you think andrea smells really good
i'm looking forward to try it i hope it's going to cook long enough yeah patience today is the truth
oh yeah juicy onions whole hot tasting and we add our beef in there
it's a lot beef huh um it's gonna shrink you think so yeah at least 20 to 30 at least 20
canned artichokes today because i haven't quite figured out how to clean artichokes myself
i'm going to sneak those in there after i coated them in the rest of the marinade
beautiful already yeah i like your artichoke garden
and this is a very controversial step do i add a little bit of water on top of there to
to keep things fresh and to use all this spice mixture people say no i can see what people say
i think a little water is gonna help keep things moist oh the fertile guy is here the fertile guy
the peas are frozen but they're hello
two hours and 20 minutes later under the advice of my mom turned up the heat a little bit
because she said it wasn't hot on the outside maybe if i slide the tagine over a little
and now we're gonna add our peas on top
four and a half hours later
it's touching time
have you ever had tajin before yes i have about one year ago i had tight
tagine do you like my moroccan cooking
oh yeah i love it you should come here more often to cook for us that's why they call me more acro
mom do you like tajin i loved every tajin you've made so far it's great and the soups the moroccan
soups very good excellent and you like onions so i'm gonna get you some other onion on there
all right okay good good bon appetit and we get some bread we need some bread over here
take some pass it around
put some tomorrow
and this is a a tajin taster it took four and a half hours to cook and we kind of
already ate dinner but we're gonna taste this tagine and eat it for lunch tomorrow because
it's fresh now bon appetit i want a petite
it's not very tender is it very tasty very tasty very tasty yeah
very tasty it's too hot right now for me i wait for it to cool down understandable very good very
tasty very tasty yeah very good sometimes it's been too spicy not too many spices for me but this
is good yeah better than the previous one yes oh that's a good compliment better than previous one
oh yeah so beef is much better mm-hmm
oh it's really good i like the artichokes too this is my favorite
very good
that's how she prompts me to just say something i thought i thought you can add video to it
yeah you know a little bit oh this beef is too hot but still
wait with the fork but it's still gotta cool see how tender the beef is
and that concludes what i believe to be my best beef tagine yet finally reached that tenderness
i was looking for in the end it still had a lot of liquid so i guess i could have cooked it another
20 minutes with the lid off but at the end i had the lid off for nearly 50 minutes i brought
it to my sister as well and she tried it and her whole family liked it so really happy about that
any tips or tricks for the next tagine or ways to refine this one is always welcome and thank
you for watching this moroccan cooking special and i'd fedor happy and blessings